Ingredients:
- 4 medium potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- ¼ cup all-purpose flour (or matzo meal for traditional latkes)
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp baking powder (optional, for fluffiness)
- Vegetable oil, for frying
Instructions:
- Prepare the Potatoes and Onion:
- Grate the potatoes and onion using a box grater or food processor. Place the mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Mix the Batter:
- In a large bowl, combine the grated potatoes and onion with the eggs, flour, salt, pepper, and baking powder (if using). Mix until well combined.
- Heat the Oil:
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
- Fry the Pancakes:
- Drop 2-3 tablespoons of the potato mixture into the hot oil for each pancake, flattening them slightly with the back of a spoon. Fry for 3-4 minutes per side, or until golden brown and crispy.
- Avoid overcrowding the pan.
- Drain and Serve:
- Transfer the pancakes to a plate lined with paper towels to drain excess oil.
- Serve warm with sour cream, applesauce, or your favorite dipping sauce.
Let me know if you’d like variations, such as adding herbs or cheese!